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Monday, December 13, 2010

Sambar Palakkad Style

Hello Everybody,

Today I would like to share the recipe of Palakkad Style Sambar. Sambar is made on daily basis in any Tamil household. Sambar is usually made with Sambar Powder. The Palakkad Sambar is made with freshly ground spices and coconut and hence makes its taste unique. You can make use of vegetables like Pumpkin, Ash Gourd, Lady’s Finger, Brinjal and Drumstick. All the above vegetables can either be used in combination or you can prepare it with any one of the above vegetables.

Soak the tamarind in water for 10 to 15 mins. Squeeze and extract the juice. Add about 2.5 cups water to this.

Add the vegetables, turmeric powder and salt.

Allow it to boil till the vegetables are cooked.

Meanwhile, heat a pan, add a teaspoon of oil, add Hing allow it to be fried. Now add the Bengal gram dal, coriander seeds, methi seeds and chillies and fry till dal is golden brown and good aroma starts emanating.

Now grind these fried ingredients with grated coconut into a paste by adding little water.

Once the vegetables are cooked and the raw smell of tamarind is gone add the cooked dal allow to boil for 2 mins, stirring in between.

Then add the ground paste and allow to simmer for another 2 mins.

Season with mustard seeds and garnish with curry leaves and coriander leaves.

13 comments:

Hi Kaveri,I came across your blog recently. It's a pleasure reading your recipes as you mix it with interesting facts and your family stories :). Will start trying your recipes soon. I am always in look out for authentic Indian regional vegetarian recipes (Brahmin Recipes are even more enjoyable) I guess I have come to the right blog for Kerala recipes. Keep up your good work!

I was born and raised in Bombay in a typical palghat family. Pallipuram and Kodavaiyur combo. Food everyday was typical palghat fare. My wife is from Simla and enjoys our food but I had a limited repertoire of dishes, Just found your site today. So glad to note that the few things I make (sambar, rasam, few kootans, avial and adai) are reasonably authentic. Thank you so much for the extensive set of recipes. Brings back fantastic memories !!!

I was born and raised in Bombay in a typical palghat family. Pallipuram and Kodavaiyur combo. Food everyday was typical palghat fare. My wife is from Simla and enjoys our food but I had a limited repertoire of dishes, Just found your site today. So glad to note that the few things I make (sambar, rasam, few kootans, avial and adai) are reasonably authentic. Thank you so much for the extensive set of recipes. Brings back fantastic memories !!!

I am from Palakkad too. Just a note - The coconut is not ground raw. Once the coriander seeds and other masalas are fried, we add the grated coconut too and saute that too lightly. Then this masala is ground to a fine paste.